Mihammar (Small Lamb) Saudi Arabia This meal comes second to the SALEEG in poularity among the people of Saudi Arabia. 1 small lamb or half a lamb 2 lbs. lean meat pounded or ground very fine 2 lbs. rice (Uncle Ben's) 4 cups of water 1 teaspoon pepper 2 tablespoons salt 5 boiled eggs (do not cut them) 5 tablespoons of butter 1 cup of raisins (sweet and small) yoghurt for basting Grease skewer by running through a piece of suet. Buy a small lamb or half a lamb at your butcher shop. Clean it and sprinkle the inside with salt and pepper. Mix the ground meat with salt, pepper, egg whites, butter, raisins. This mixture must be mixed by hand very well. Stuff the lamb with this mixture and sew it. Melt butter. Place the lamb in a suitable baking pan and pour the melted butter over, then insert it into a hot oven to brown on all sides. Cover pan and reduce heat to low and let cook till it is ready to turn. Add three cups of water. Then expose the other side and baste with yoghurt until the yoghurt is dry so forth for 6 hours. From "Arab World Cook Book" by Jameela Shaheer middle eastern recipe index christina m k al-sudairy buy the book!